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Puree of Bean and Vegetable Soup

puree of bean and vegetable soup

Top this Puree of Bean and Vegetable Soup with sauteed, golden brown onions.

  • Duration
  • Cook Time
  • Prep Time
  • 4 - 6Servings


  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can peas and carrots, drained
  • 1 (15-ounce) can sweet corn niblets, drained
  • 1 (15-ounce) can diced tomatoes, drained
  • 2 cups water
  • 1 cup liquid non-dairy creamer or plain soy milk
  • 4 tablespoons olive oil
  • 1 cup Imagine Organic No-Chicken or Vegetable Broth
  • 4 frozen crushed garlic cubes (or 4 medium garlic cloves)


1. Place all ingredients in blender and puree until smooth. You may have to do this in batches; do not overload blender.

2. Transfer mixture to a 6-quart stockpot, cover and bring to a simmer over medium heat for 10 minutes or until heated through.

3. Ladle into bowls and serve warm as a soup, or refrigerate overnight and serve cold as a bean dip.

Tip: Whether serving hot or cold, slice and sauté a few onions in olive oil until golden brown and place a spoonful in each bowl or in the center of a platter.